Consumers are more focused to adopt healthy life styles and appropriate nutritional habits.
From the variety of plants which can be potentially used for human nutrition, today fewer and …

The increase in non-biodegradable waste has prompted research on the development of
new biodegradable compounds that can act as substitutes for the prevalent synthetic …

Functional and sensory properties of cookies prepared by supplementing different
proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat …

Proximate composition, mineral content, functional, pasting and antioxidant properties of
water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher …

The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa
(STF) for their chemical composition (proximate, mineral, and amino acid) and pasting …

The study was undertaken to assess the quality and sensory properties of sorghum
(Sorghum vulgare)–wheat (Triticum aestivum) flour cookies. The chemical, physico-chemical …

Different sieve particle sizes P1 (Whole), P2 (≤ 0.212 mm) and P3 (≤ 0.125 mm) of water
chestnut flour (WCF) were studied for proximate composition, mineral content, physico …

In this study, composite biscuits were produced by combining wheat flour (WF) with different
proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel …

In order to increase flour recovery, resistant starch content and to lower the glycemic index
and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre …

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish
potato, and groundnut flour. In the developed weaning foods, moisture content ranged from …